Name: Grilled Steak Salad with Roasted Sweet Potatoes and Cherry Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Top Sirloin Steak; 100g Sweet Potato, cubed; 1/2 cup Cherry Tomatoes, halved; 2 cups Fresh Arugula; 2 tsp Olive Oil; 1 tbsp Balsamic Vinegar; 1 tbsp Fresh Lemon Juice

Grilled Steak Salad with Roasted Sweet Potatoes and Cherry Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Steak Salad with Roasted Sweet Potatoes and Cherry Tomatoes

Grilled lean sirloin and roasted sweet potatoes served over a bed of fresh arugula and cherry tomatoes, finished with a bright lemon-herb vinaigrette and a hint of smoky char.

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NUTRITION

Protein

41.6g

Fat

15.4g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Top Sirloin Steak

100g Sweet Potato, cubed

1/2 cup Cherry Tomatoes, halved

2 cups Fresh Arugula

2 tsp Olive Oil

1 tbsp Balsamic Vinegar

1 tbsp Fresh Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the cubed sweet potatoes with 1 teaspoon of olive oil and a pinch of salt, then spread them on a baking sheet.
3
Roast the sweet potatoes for 20-25 minutes until tender and slightly browned.
4
While potatoes roast, season the sirloin steak with salt and pepper.
5
Grill the steak over medium-high heat for 4-5 minutes per side, or until it reaches your desired level of doneness.
6
Remove the steak from the grill and let it rest for at least 5 minutes before slicing thinly against the grain.
7
In a small jar or bowl, whisk together the remaining teaspoon of olive oil, balsamic vinegar, and lemon juice to create the dressing.
8
Place the arugula, cherry tomatoes, and roasted sweet potatoes in a large bowl.
9
Drizzle the dressing over the vegetables and toss gently to coat.
10
Top the salad with the sliced steak and serve immediately.